Encyclopedia of Pasta
Volume 26
(Sprache: Englisch)
2010 James Beard Foundation Award Winner, Reference and Scholarship "This is an amazing and deeply valuable work of culinary scholarship--an anthropology of Italian pasta that is also a major contribution to Italian cultural history. Maureen Fant's...
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2010 James Beard Foundation Award Winner, Reference and Scholarship "This is an amazing and deeply valuable work of culinary scholarship--an anthropology of Italian pasta that is also a major contribution to Italian cultural history. Maureen Fant's fine translation does complete justice to Oretta Zanini's scrupulously detailed and lovingly presented compendium. I defy anyone to read this book and not want immediately to board a plane for Italy."--Nancy Harmon Jenkins, author of Cucina del Sole and The Essential Mediterranean "This handsome book will be the authority for settling bets about the history of pasta. Every ambitious cook will covet these authentic and exciting entries."--Paul Levy, coauthor of The Official Foodie Handbook and Out to Lunch "Zanini's singular achievement in this book has been to shine a light into every Italian kitchen where a different kind of pasta is made, entertaining us with pertinent historical anecdotes, instructing us with explicit details and techniques, and making us powerfully hungry."--Victor Hazan, author of Italian Wine
Autoren-Porträt von Oretta Zanini De Vita
Oretta Zanini De Vita is a leading Italian food critic and author of several books on Italian cuisine including The Food of Rome and Lazio: History, Folklore, and Recipes and Il cibo e il suo mondo nella campagna romana.Maureen B. Fant is a writer and translator and the coauthor of The Dictionary of Italian Cuisine.
Bibliographische Angaben
- Autor: Oretta Zanini De Vita
- 2009, 400 Seiten, Maße: 16,2 x 23,5 cm, Gebunden, Englisch
- Übersetzer: Maureen Fant
- Verlag: University of California Press
- ISBN-10: 0520255224
- ISBN-13: 9780520255227
- Erscheinungsdatum: 15.10.2009
Sprache:
Englisch
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